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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.8 pts. and median of 94 pts. in 13 notes) - hiding notes with no text | | | Tasted by drwine2001 on 5/6/2024: 2017 White and 2014 Red Burgundy (The Morris, San Francisco): Ruby. Some red fruit, stems, and soil. Slight lighter weight and much more tart and harsh than the Bouchard with substantial grainy tannins. After some time in the glass, there is notable improvement, with fruit becoming more apparent and a chocolatey richness beginning to develop. Probably more potential than initially meets the eye, but we'll see; this is still a pretty cranky 2014. (430 views) | | | Tasted by vinhonotte on 7/25/2023 & rated 93 points: Burg/Bordeaux Dinner with BYO Gang (The Kongsee): Pale garnet. A refined nose with red floral aromas and a hint of underripe red cherry. On the palate the tannins seem a little softened but still providing a bite whilst acids still zingy, and with tart red cherry flavours, florals, earth and moss. Quite lengthy and much of the finish owes to it's linear structure. A great wine no doubt but definitely could benefit with some more years in the bottle (1026 views) | | | Tasted by Ben Christiansen on 10/20/2022: Primary and smells wonderful and fruity, so powerful. (1575 views) | | | Tasted by Mansavage on 6/14/2022 & rated 94 points: One needs love this wine intellectually at this point. Needs years to express its depth but shows more elegance than one would expect rom a Morey. Not big in the mouth but with notable gravitas. (2287 views) | | | Tasted by Burgundy Al on 3/11/2022 & rated 94 points: La Paulée de New York - The Verticals (Eventi Hotel - New York NY): Walk around tasting in (great) vertical. Dense and ripe red fruit, seeming to shut down vs when tasted before release. This is firm for the vintage, but the concentration carries it through to the long finish. Needs another 5+ years in the cellar. (3061 views) | | | Tasted by jnewman77 on 5/23/2021: First taste of Clos de Tart; restaurant and priced well so went for it. The nose is lovely with ripe red fruits, relatively high toned but with lots of intensity, followed by floral notes, a bit of spice, just a hint of sauvage. Quite primary as to be expected at this point. The palate feels just a bit heavier than the nose and while delivering a lovely feel it lacks just a bit of energy for me. The finish is lasting with spiced red berries. Very good
Saved a glass for night 2; this seemed actually a bit better; the fruit is a bit more integrated on the nose and almost slightly darker. The palate is more integrated and has a bit more energy and seems like with the better integration there is more depth. Long and lovely finish. Should be excellent in time, but probably peaking in 7-10ish years. (3536 views) | | | Tasted by Goldstone on 3/29/2021 & rated 93 points: My Birthday Dinner (Grill Room, Hong Kong Country Club, Shouson Hill, Hong Kong): Beautifully bright and jewelled transparent ruby. Nose quite tight but lovely strawberry fruit. Palate is WOW... lightness but real power. Very pure. Wonderful depth....er, absolutely stunning depth. Great length. Wonderful expression of terroir. Still very young and can only get better over the next 5-7 years. 93+ easy. Thanks, Jeremy! (3166 views) | | | Tasted by gray.benoist@gmail.com on 2/14/2020 & rated 94 points: Vibrant red cherry and pink pepper spice with bright acids and long finish. Still has a lot left in the tank, but drinkable now after decanting for an hour. Truly complimented our seared wagyu beef and roasted gold potatoes with shallot and garlic and the dark chocolate cupcake with ganache frosting we had for dinner and dessert. Classic Clos de Tart! (4147 views) | | | Tasted by Burgnick on 3/23/2017 & rated 94 points: Brief note: a complete diff tart under the new wine maker. Lots of pure red fruit, purple fruit, minerals and spice. Palate is transperent with loads of stuffihg. Its more VR than MSD at this young stage. Very impressive and completely different from the previous tart style! (5614 views) | | | Tasted by fcxj on 3/23/2017 & rated 94 points: Someone stepped up their game this year... pretty, crystalline purple. Lot of lift, mid-weight not overly extracted. Extremely pure palate, exiting wine. (6710 views) | | | Tasted by Collector1855 on 2/8/2017 & rated 94 points: Tasted during a WA matter of taste walkabout, so only a brief impression. Nose of red fruit with some cooler mint and pine notes. Very polished tannins, almost too soft but still fine, aromatically I wished for more depth but this may develop with bottle age. 94-95 (5317 views) | | | Tasted by Burgundy Al on 6/26/2016 & rated 94 points: Musique & Vin Wine Tasting (Château du Clos de Vougeot): Tasting, brief note. Ripe red fruit throughout with moderate density, and an intriguing expanding finish with spice really starting to emerge. Wonderful, but not quite as exciting tonight vs when tasted a few days ago. (6031 views) | | | Tasted by Burgundy Al on 6/22/2016 & rated 95 points: Musique & Vin Wine Tasting (Château du Clos de Vougeot): Tasting, brief note. Slightly ripe start with sweet and savory spice. Powerful with harmonious structure, so overall great balance. Expanding, nuanced finish. Wow. (4980 views) |
| By Neal Martin
Vinous, Caught Somewhere in Time: Clos de Tart 1887-2016 (Feb 2019) (2/1/2019)
(Clos De Tart Clos De Tart Grand Cru Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Importer Highlight: Vineyard Brands (3/20/2018)
(Domaine Du Clos De Tart Clos De Tart Grand Cru) Login and sign up and see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Red Burgfest: The 2014 vintage (9/1/2017)
(Clos de Tart Monopole Grand Cru, Domaine du Clos de Tart, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, 2014 Red Burgundies: Delicious Terroir-Driven Mid-Weights old (Mar 2017) (3/1/2017)
(Clos De Tart Clos De Tart Grand Cru) Subscribe to see review text. | By Stephen Tanzer
Vinous, 2014 Red Burgundies: Delicious Terroir-Driven Midweights (Mar 2017) (3/1/2017)
(Clos De Tart Clos De Tart Grand Cru) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-17, Issue #65
(Clos de Tart Clos de Tart Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-16, Issue #61
(Clos de Tart Clos de Tart Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The Consistently Delectable 2014 Red Burgundies (Jan 2016) (1/1/2016)
(Clos De Tart Clos De Tart Grand Cru) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Clos de Tart: Sylvain Pitiot Retrospective
(Clos de Tart Grand Cru, Domaine du Clos de Tart, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JebDunnuck.com and Jasper Morris Inside Burgundy and Burghound. (manage subscription channels) |
| Domaine du Clos de Tart Producer website
Source: VinConnect (VinConnect.com)
The Clos de Tart was founded in 1141 by the Tart Abbey Bernardine sisters, a branch of the nearby Cistercian congregation.
In 1791, the Clos de Tart was originally purchased by the Marey-Monge family. Later it was acquired by the Mommessin family, from the Mâconnais, who then became the sole owners of this estate.
The Clos de Tart is a single plot of land covering 7.53 hectares of vines located on the Morey-Saint-Denis terroir in the Côte de Nuits.
Since its creation, this Clos has never been parcelled out and it is presently the largest Grand Cru classified property with a single owner in all of Burgundy.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.info |
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